Détail de la notice
Titre du Document
Investigation of a small-scale asymmetric centrifugal mixer for the evaluation of Asian noodles
Auteur(s)
HATCHER D. W. ; PRESTON K. R.
Résumé
A high throughput centrifugal mixer capable of using smaller amounts of flour (50 g) was evaluated for the production of oriental alkaline noodles. The unit requires a small footprint on a laboratory bench and offers variable speed mixing (300-3,500 rpm) for 5-60 sec. Three different mixing bowls, plain, pin, and paddle, were evaluated for the small-scale production of alkaline noodles using straight-grade flour derived from Canada Western Red Spring (CWRS) and Canada Prairie White Spring (CPSW) wheat. Under optimized mixing conditions (3,000 rpm for 30 sec), the pin and paddle bowls produced noodle dough with crumb size distribution and adhesion characteristics consistent with commercial requirements. The plain bowl produced dough with larger undesirable dough chunks and showed excessive heat buildup. Noodle sheets produced from this dough were not comparable in color characteristics to conventionally produced noodle sheets. Noodles prepared using the paddle mixer also displayed some significantly different color and texture characteristics than conventionally prepared noodles. However, raw noodle sheets or cooked noodles of either wheat class, prepared using the pin bowl mixer, displayed color values (L*, a*, and b*) at 2 and 24 hr and cooked noodle texture characteristics (bite, chewiness, resistance to compression, and recovery) comparable to a conventional laboratory-scale Hobart type mixer. In addition to the very short mixing time and small equipment footprint for the
Editeur
American Association of Cereal Chemists
Identifiant
ISSN : 0009-0352 CODEN : CECHAF
Source
Cereal chemistry A. 2004, vol. 81, n° 3, pp. 303-307 [5 pages] [bibl. : 11 ref.]
Langue
Anglais
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